RECIPES FROM 4/22/2017

This really is one of my favorite dishes to make. It’s rich and has a great bite to it. The recipe looks complicated, but beyond cooking the fish it’s really pretty much just about seasoning to taste and mixing. I was happy to be joined by my long time friend Kevin on this one and he made an amazing sous chef (despite not being able to open cans). Make and  enjoy friends!

~Pappa

DISH:
Thai Fish Cakes with

SIDE:
Black bean and Corn salsa

WINE PARING:
Chateau St Michelle (Riesling)

Thai Fish Cakes with Black bean and Corn salsa

Fish Cakes
INGREDIENTS:
2 lb cooked Tilapia (poach in water, a little lemon, white wine and S&P)
2 cups fresh bread 1/4 in cubes
1 cup dried bread crumb (add more to tighten if necessary)
1 cup scallion or shallot or onion – finely diced and cooked clear
1 cup red bell pepper – finely diced and cooked clear
2 tsp old bays
1 1/2 Tbs thai red curry paste….just enough to flavor
2 Tbs coconut cream (instead of mayo) coconut milk will work just don’t add too much
2 Tbs fish sauce
6 tsp lime juice
zest of 2 lime
1 cup cilantro – finely chopped
4 eggs lightly beaten
1 Bag Panko Crumb

INSTRUCTIONS:
Poach fish filets just until cooked and flaky. Remove fish from liquid, pat dry and carefully flake
fish into small chunks. Combine wet ingredients in a large bowl. Add bread crumbs and toss.
Add all other ingredients and carefully fold to prevent fish from breaking down. Use 1oz ladle to
form a ball ( do not pack too tight) then make into a patty. Coat patty with Panko on both sides
and edges and place onto a large wax paper lined tray, cover and refrigerate until needed.

Black Bean and corn salsa: Prep time 20 Min – Makes 3 Day supply
INGREDIENTS:
2 cups of black beans
2 cups frozen corn kernels
1/2 Large Red onion finely diced
Juice of two Lemons
1 Cup finely chopped Cilantro

INSTRUCTIONS:
Drain and rinse black beans. In a large bowl combine all ingredients and fold carefully to prevent damage to the
beans. One fully combined transfer to a large container with cover and refrigerate until needed.

Garnish:
1 Squeeze bottle of Peanut Sauce
1 Squeeze bottle of Chipotle Aioli

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